The Effect of a Plant-based, Protein-dense Sauce on Essential Amino Acid Concentrations and Gut Fullness in Older Adults

University of Exeter20 enrolled

Overview

The goal of this clinical trial is to determine whether meals fortified with plant-based high protein sauce (ProSauce) provide better metabolic availability of essential amino acids compared to meals with standard lower-protein sauce without resulting in excessive gut fullness and satiety. The main questions it aims to answer are: Does meals with high-protein sauce deliver better metabolic availability of amino acid profile? Does this high-protein sauce also not lead to excessive appetite suppression due to its liquid form? Researchers will compare high protein sauce to a commercially available standard low protein sauce. Participants will consume two meals, either protein-fortified or standard low-protein sauce, in a randomised order with at least a one-week washout period between each meal. The investigators will collect venous blood samples over a 6-hour postprandial period to measure plasma essential (and non-essential) amino acid and insulin concentrations. The investigators will also measure appetite-related hormones from venous plasma and assess subjective appetite using a visual analogue scale, taken in parallel with the blood sample time points.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

DOUBLE

Enrollment

Conditions

Malnutrition Elderly Protein Malnutrition

Eligibility

Sex: ALLMin age: 60 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Aged 60 and over * Living independently in the community * Capacity to provide informed consent * Non-smoking (vaping is considered smoking) * No known medical conditions that might influence the study outcomes, e.g., heart disease, diabetes mellitus, obesity, disthyroidism and other endocrinopathies and renal failure * Not taking any medications that might influence the study outcomes e.g., taking anabolic steroids or corticosteroids long term * No clinically diagnosed eating disorders * No severe dislike or allergy to any of the study food * No hospitalisations in the last 6 months * Not dieting and weight stable for 3 months before the study (\< 3 kg change in weight) Exclusion Criteria: * Age \< 60y * Smoking * Food allergies * Cognitive and mobility issues * Hospitalisation in the last 6 months * Known medical conditions that might influence the study outcomes * Taking medications that influence the study outcomes

Outcomes

Primary Outcomes

Concentrations of essential amino acids

Baseline and postprandial plasma amino acid concentrations will be measured to provides valuable insights into protein digestion and absorption.

Time frame: Essential amino acid concentrations at time points of baseline, immediately after breakfast (t =0 minute) and t = 20, 40, 60, 90, 120, 180, 240, 300, 360 minutes.

Secondary Outcomes

Concentrations of appetite-related gut hormones

Plasma appetite-related hormones i.e., acylated ghrelin, PYY, GLP-1, CCK, will be measured at certain time points via cannulation.

Time frame: Appetite-related gut hormones will be measured at time points of baseline, immediately after breakfast (t =0 minute) and t = 20, 40, 60, 90, 120, 150, 180, 210, 240 minutes.